live life on the veg

On Wednesdays, we SWAP.

And at SWAP, alongside physical activity and education, the participants learn about healthy eating through practical sessions in our onsite kitchen and cafe. We call these sessions ‘cook and eat’, highlighting the importance of enjoying the food once it’s made. Last week, the group set about trying new foods and exploring how simple changes to the cooking process could help improve their diet. Led by our SWAP Facilitator (a qualified nutritionist), the group followed a simple recipe that produced a colourful, healthy and (perhaps most importantly) tasty dish.

And now we want to share it with you.

We would love to hear your thoughts on the recipe, so let us know if you tried it at home. Comment below or tag us on our social media.

the ‘wellness bowls’ recipe

Serves 2

ingredients (bowl)

o 1 x fresh lentil noodle ‘nest’ per person

o 2 teaspoons sesame oil

o 1 red pepper

o 1 carrot

o 1 courgette

o 25g edamame

o 25g beansprouts

o handful baby spinach

o 3 tablespoons toasted pumpkin seeds

o 2 tablespoons fresh coriander

ingredients (dressing)

o 1 tablespoon sesame oil

o 2 limes (juiced)

o garlic clove (finely chopped)

o red chilli (deseeded and finely chopped)

o 1 teaspoon ginger (grated)

preparation (bowl)

o red peppers, carrots, courgettes: fine matchsticked

o chillies: deseeded + finely chopped

o coriander: roughly chopped

preparation (dressing)

o pumpkin seeds: toasted for garnish

o sesame oil

o limes: juiced

o garlic clove: finely chopped

o red chilli: deseeded and finely chopped

o ginger: grated

method:

Prep and whisk together the dressing ingredients in a bowl, then set aside

Bring a pan of water to the boil

Add a small splash of oil to a wok, then cook the red pepper and carrots for 3 minutes. After the 3 minutes are up, add the greens (edamame and courgette) and cook for a further 3 minutes. Remove from heat and transfer to serving bowls.

Cook noodles for 2-3 minutes in the pan of bowling water, then add to serving bowls